Have Zucchini, Need Zucchini Bread 73

I predict this won't be the last zuke you receive from your neighbor! Here's an old gardening joke for you:

Q: How do you tell a person who hasn't a friend in the world? A: He has to BUY his zucchini

I've grown them, and blessed my friends and neighbors with them. Here are two of my favorite (non bread) zucchini recipes.

Zesty Zucchini SautŽ From The Garlic Lover's Cookbook

4 medium sized zucchini 2 tsp. Seasoned salt 2 tsp. Parsley flakes 1 tsp instant minced onion 1/2 tsp. ground oregano 1/4 tsp. Garlic powder 1/4 tsp. pepper 1/4 cup olive oil

Wash zucchini but do not peel. Slice in rounds about 1/4 inch thick. Mix together remaining ingredients except olive oil. Sprinkle over zucchini and toss until seasoning is well distributed. Heat oil in skillet; add zucchini and sautŽ until browned on both sides about 10 minutes. Drain on absorbent paper. Makes 4 servings

-I always add more spices especially garlic, but that's me. These are also good with a little Parmesan cheese. They are best when you serve them straight from the kitchen!

Zucchini Stuffed With Tomato From The Frugal Gourmet Cooks With Wine

4 zucchini short and fat 2 tbs. Olive oil 1 garlic clove crushed - I always add lots more! 2 tbs. chopped onion 2 cups diced tomatoes 4 tbs. dry red wine 1/2 tsp dill weed 1/2 tsp sugar Salt and pepper to taste 1/4 cup grated parmesan cheese 1/4 cup dry white wine

Cut both ends of the zucchini and then cut them in half, crosswise through the middle. Scoop out most of the center pulp from one end, (reserving the pulp for a later soup). Leave a round tube of squash that is sealed at the other end. Set them aside. Heat a frying pan and add the oil, garlic and onion. SautŽ until the onion is clear. Add the tomatoes, red wine, dill sugar salt and pepper. Cook for about 5 minutes or until the tomatoes are limp but not mushy. Stand the squash baskets on one end in a baking dish just large enough to hold them. A glbutt pie plate will work well. Fill each with the tomato mixture and top with the cheese. Pour the white wine around the bottom of the baskets and bake them, uncovered at 400 degrees until tender but firm, about 35 minutes.

-I've tried this with just one color of wine, and without it altogether and it's fine. It's also a good recipe if you have lots of tomatoes. If your zucchini isn't fat enough to stand up, you can also make boats out of them.